Author Search Results

1

Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties

by Blok, A.E., Bolhuis, D.P., Velikov, Krassimir P., Stieger, M.A.

Article/Letter to editor biblioteca

WUR NL

2

Unravelling discolouration caused by iron-flavonoid interactions : Complexation, oxidation, and formation of networks

by Bijlsma, Judith, de Bruijn, Wouter J.C., Velikov, Krassimir P., Vincken, Jean Paul

Article/Letter to editor biblioteca

WUR NL

3

Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises

by Blok, Annelies E., Bolhuis, Dieuwerke P., Arnaudov, Luben N., Velikov, Krassimir P., Stieger, Markus

Article/Letter to editor biblioteca

WUR NL

4

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

by Peng, Jinfeng, Calabrese, Vincenzo, Geurtz, Julia, Velikov, Krassimir P., Venema, Paul, van der Linden, Erik

Article/Letter to editor biblioteca

WUR NL

5

Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

by Blok, Annelies E., Bolhuis, Dieuwerke P., Kibbelaar, Heleen V.M., Bonn, Daniel, Velikov, Krassimir P., Stieger, Markus

Article/Letter to editor biblioteca

WUR NL

6

Interaction of iron(III) with taste enhancers : Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification

by Bijlsma, Judith, Buglyó, Péter, Farkas, Etelka, Velikov, Krassimir P., Vincken, Jean Paul, de Bruijn, Wouter J.C.

Article/Letter to editor biblioteca

WUR NL

7

Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation

by Bijlsma, Judith, de Bruijn, Wouter J.C., Hageman, Jos A., Goos, Peter, Velikov, Krassimir P., Vincken, Jean Paul

Article/Letter to editor biblioteca

WUR NL

8

Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods

by Moslehi, Neshat, Bijlsma, Judith, de Bruijn, Wouter J.C., Velikov, Krassimir P., Vincken, Jean Paul, Kegel, Willem K.

Article/Letter to editor biblioteca

WUR NL

9

Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins

by Rouwhorst, Joep, van Baalen, C.J.L., Velikov, Krassimir P., Habibi, M., van der Linden, E., Schall, P.

Article/Letter to editor biblioteca

WUR NL

10

Interactions of Natural Flavones with Iron Are Affected by 7-O-Glycosylation, but Not by Additional 6″-O-Acylation

by Bijlsma, Judith, de Bruijn, Wouter J.C., Koppelaar, Jamie, Sanders, Mark G., Velikov, Krassimir P., Vincken, Jean Paul

Article/Letter to editor biblioteca

WUR NL

11

Predicting thickness perception of liquid food products from their non-Newtonian rheology

by Deblais, Antoine, den Hollander, Elyn, Boucon, Claire, Blok, Annelies E., Veltkamp, Bastiaan, Voudouris, Panayiotis, Versluis, Peter, Kim, Hyun Jung, Mellema, Michel, Stieger, Markus, Bonn, Daniel, Velikov, Krassimir P.

Article/Letter to editor biblioteca

WUR NL

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